Beef and Bean Chimichangas
I’ve been wanting to post this chimichanga recipe for a long time now. It’s another great way to use beans. I use a mixture of ground beef and refried pinto beans in my chimichangas. The beans add flavor and allow me to stretch out the ground beef.
You can get my recipe for refried beans here just substitute the black beans for pinto. You can always use canned but we prefer to make them ourselves. It’s not a lot of work and it’s cheaper! The beef mixture I like to use for my chimichangas is simple and tasty. I also like to pour queso dip over my chimichangas after they are done. The queso dips takes them to a whole another level! Before assembling the chimichangas I heat up the tortillas in the oven according to the directions on the back of the tortilla package. I like using the large Old El Paso flour tortillas.You could always make your own flour tortillas as well. It’s a lot easier than you think!
Assembling the Chimichangas
Top the tortilla with about 1/2 cup of beans
Top beans with about 3/4 cup of ground beef mixture.
Please just ignore my husband’s finger in this pic! He works with paint and it won’t come off lol. Ok so fold both sides of the tortillas inwards as shown below.
Now fold the outer side about 1/3 of the way inward as shown below.
Continue folding inward
See how easy that what?! Now I like to secure the tortilla with toothpicks so that it doesn’t open up when frying.
Now I didn’t take pics but that’s ok this part is easy. Fill up a pot with enough oil to submerge the chimichangas in the oil. Heat over medium high heat. Once oil sizzles fry each chimichanga one at a time until it turns a golden color. Drain them on a paper towel lined plate.
Serve with your favorite garnishes. For me the queso sauce is a must. Just look at how yummy it looks!
How to Make Chimichangas
Beef and Bean Chimichangas are very easy to prepare. They will fill you right up and can be served with rice on the side if desired.
- Package of large flour tortillas
- 3 cups refried beans
- 2 1/2 lbs ground beef
- 1 jalapeno chopped
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- black pepper to taste
- salt to taste
- oil for frying
- queso dip
Brown meat and jalapeno in skillet over medium heat.
Add cumin, garlic powder, chili powder, pepper, and salt and mix well.
Drain beef on a paper towel lined plate.
Warm up tortillas according to directions on package of tortillas.
Take one tortilla and top with 1/2 cup of refried beans.
Top the beans with 3/4 cup of ground beef mixture.
Fold the tortilla together. Then fold the outer side of the tortilla about 1/3 of the way to the center and continue to roll up.
Secure chimichanga with a tooth pick or two.
Repeat the steps above with the rest of the tortillas.
In a large pot over medium high heat, heat up enough oil to submerge the chimichangas.
Once oil sizzles submerge one chimichanga at a time.
Fry until chimichanga is golden brown.
Pour Queso dip over chimichanga and serve.